Purple Yum Taro Dairy Free Ice Cream (Ube Gabi Ice Cream)



'- 500g Steam & mashed Gabi (Taro)- 800ml full coconut milk in can chilled over night- 2 cans of coconut condensed- milk (11.25oz each)- 1 cup of ube jam


1. Peel off the taro skin with a knife or a peeler.Rinse thoroughly.2.Steam for 25-30 minutes or until taro is soft. Donot boil to avoid to much moisture on the taro.3.​Add Steam taro into processor . Blend until completely smooth. (If a blender or processor are not available, you can mash the boiled taro with a fork until really smooth.)3. On a large mixing bowl Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl add the condensed milk With an electric beater, whip up the coconut cream on high speed until it's light and fluffy, 3-4 minutes . Add Vanilla essence.4. Add Taro to mixture and beat just until just combined then gently fold together with a rubber spatula until completely combined.Set aside.5 . On a seperate bowl combine 2 cups of Taro mixture and ube Jam. Fold until completely combine6. Pour 1-2 cupsbof Taro ice mixture into a plastic deep container, then gently pour the some of Ube ice cream mixture then pour again some taro mixture. Repeat all the process until all the mixture are incorporated.7.Cover , press against the ice cream and freeze until completely firm, about 6 hours or overnight. This Ice cream does freeze harder than other ice cream so just give it a few minutes at room temperature to make it easier to scoop.Serve & Enjoy

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